Banana Oatmeal Breakfast Cookies

Tip: click step to get into cook mode

1½ cup rolled oats

½ cup shredded unsweetened coconut

1½ cups mashed very ripe bananas ((about 3 medium))

¼ cup creamy peanut or sunflower seed butter at room temp or warmed slightly

½ cup almond flour ((or additional oats))

½ cup raisins ((or chocolate chips))

1 teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon salt

Optional: Add the oats and coconut to a food processor or blender and pulse to make into a coarse flour. This is optional but makes for a more uniform batter.
Add the bananas to a medium bowl and mash very well with a fork or potato masher. Add the rest of the ingredients, stirring well to combine.
Put batter into the fridge or freezer for 10-15 minutes while you preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Use a tablespoon-size measuring spoon to portion out mounds and flatten slightly until about ½ inch thick. I usually do some 1-tablespoon cookies and some 2-tablespoon cookies; you can bake them on the same sheet for the same amount of time.
Bake for 20-24 minutes or until firm and slightly golden brown around the edges. Remove from oven and let cool on the rack.
Store in an airtight container at room temperature for 3 days or in the fridge for up to 5 days. Store fully cooled cookies in a zip-top bag in the freezer for up to 3 months. Thaw overnight or in 15-second increments in the microwave.